Risotto with Shiitake Mushrooms, Leaks & Black Truffle

Author: Sarah Fay
ESSEX GOURMET
http://www.essexgourmet.co.uk

The elusive truffle ranks high in the gourmet prized list, and has a price to match. Along with caviar, Wagyu steaks, matsutake mushrooms and the excreted Kopi Luwak Coffee, truffles rarely make an appearance anywhere other than top fine dining restaurants in the UK. How many times have you cooked a truffle based dish at home? I hazard a guess at rarely, if ever. And at around £80 a pop over here, I can see why…

As ever, I was on the search for fantastic produce at decent prices when I stumbled upon the wonderful Mister Truffle; a business that imports the very best of seasonal truffles and sells them by the gram! Yes, the GRAM. So, if you want to try a tantalising truffle omelette, knock up a tasty truffle risotto, or create a sumptuous sauce to crown your steak, you can buy just enough truffles to suit your recipe.

The making of any rare foodstuff accessible to the millions pleased me no end. Hence, I decided to try Mister Truffle’s offerings and cook up a truffle based Valentine’s Day delight… Here is what I made and what we thought:

Starter: Risotto with Shiitake Mushrooms, Leaks & Black Truffle.

This dish was absolutely delicious – rich, creamy and bursting with the individual flavours of the meaty shiitake, the soft leeks and the wonderful earthy depth of the truffle. An exceptional treat that comes highly recommended.
Serves 4 as a starter or 2 as a main course

WHAT YOU NEED FOR THIS RECIPE IS…:

Leeks:
1 large leek, or 2 baby leeks (chop off dark top leaves & reserve for stock) wash and halve lengthways and then slice thinly
200ml double cream

Mushrooms:
450 grams shiitake mushrooms, stemmed and cut into chunky slices
½ large onion, thinly sliced
1 tablespoon butter, melted
1 tablespoon white truffle oil
2 sprigs of thyme, leaves removed

Risotto:
2 tablespoons butter, divided
1 tablespoon olive oil
½ large onion, chopped finely
150 grams arborio rice
100 ml dry white wine
1 litre of hot vegetable or chicken stock
60 grams grated Parmesan cheese
5 grams of shaved or chopped black truffle (optional)
Chopped fresh parsley

WHAT YOU DO IS…:

For leeks:
Add the leeks and double cream to a heavy based saucepan. Bring to just boiling point and then reduce the heat to low, simmer and stir occasionally until the leeks are tender and the cream has thickened – about 15 to 20 minutes. Season with salt and pepper.
Tip : This can be made up to 1 day ahead. Cover and chill. Reheat before adding to risotto.

For mushrooms:
Preheat oven to 400°F/200⁰C/Gas mark 6. Toss all of the ingredients together on a rimmed baking sheet or baking dish. Sprinkle with salt and pepper. Roast until mushrooms and onions are tender and light brown around edges, stirring occasionally – about 45 minutes.
Tip: This can be made up to 2 hours ahead. Leave to stand at room temperature.

For risotto:
Melt 1 tablespoon of butter and a tablespoon of olive oil in heavy large saucepan over a medium/low heat. Add the chopped onion and cook until beginning to soften, about 5 minutes.
Add the Arborio rice and stir for 1 minute, coating in the butter/oil.
Add the glass of wine and stir until almost all of the liquid is absorbed, about 1 minute.
Add a ladle of hot stock. Simmer until the stock is almost absorbed, stirring often, about 4 minutes.
Add more stock, 1 ladle at a time, allowing it to be absorbed before adding the next and stirring often, until rice is tender, about 20 minutes.
Stir in the leek mixture, mushroom mixture, remaining 1 tablespoon butter, parmesan, and truffle, stirring well until the butter has melted.
Transfer to serving bowls or a large bowl, sprinkle with parsley, a little shaved parmesan, a dribble of truffle oil, and serve.